Eggless Cakes

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Eggless Cakes

Cakes with Fresh Fruits

Passion Fruit Teabread

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Grease and flour the baking tin. Sift the flour and salt. Cream the sugar and butter until light in colour and fluffy. Whisk the sour cream, passion-fruit pulp and milk together and beat into the creamy mixture.

Fold in the lemon rind and flour. Spoon the mixture into the prepared tin, level the top and bake for 55-60 minutes, or until a warm knife inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out to cool on a wire rack. Dust with icing sugar and allow to become completely cold before slicing.